Aubergines are no longer only available in dark purple. Yellow, white, green or striped, the vegetables also bring visual variety to the summer kitchen. You can reduce the slightly bitter taste, which not everyone loves, by s alting it beforehand. This also removes water from the egg, so it absorbs less fat when frying and doesn't become as soft.
What is the recipe of the month with eggplant?
The recipe of the month with eggplant is the grilled eggplant packets, which consist of eggplant, beefsteak tomato, feta, thyme, oregano, s alt, pepper, olive oil, sunflower seeds and aluminum foil. Enjoy these delicious and aromatic grilled parcels that take about 10 minutes to prepare.
Grilled eggplant parcels
Not only vegetarians will love this recipe, because the colorful packages exude an intoxicating scent when opened and are also a visual delight.
Ingredients for about 8 pieces:
- 1 large eggplant
- 1 beefsteak tomato
- 125 g Feta
- Thyme
- Oregano
- S alt
- Pepper
- Olive oil
- Sunflower seeds
- Aluminum foil
Preparation
- Cut the eggplant into slices and s alt.
- Dice tomatoes and cheese.
- Put some oil in a pan and fry the aubergines until golden.
- Place cooked slices on kitchen paper to absorb excess oil.
- 2 – Place 3 eggplant slices on a piece of aluminum foil.
- Put some tomato and cheese on top.
- Sprinkle sunflower seeds and spices on top to taste.
- Seal the foil tightly.
The cooking time on the grill is about 10 minutes.
Eggplant-pepper pesto
Since pestos can be stored for a few weeks, with this recipe you have a delicious pasta sauce on hand even when things need to be done quickly. On hot summer days, you can serve the pesto with fresh ciabatta and a crisp summer salad.
Ingredients:
- 200 g eggplant, diced
- 150 g red pepper, diced
- 1 garlic clove
- 150 g olive oil
- 100 g dried tomatoes in oil
- 150 g tomato paste
- 50 g pine nuts (roasted)
- 40 g Parmesan, cut into coarse pieces
- 10 g fresh basil
- S alt
- Pepper
- 1 pinch of sugar
- 2 pinches of chili (more to taste)
Preparation:
- Put the basil and parmesan in a blender and chop.
- Saute the eggplants, peppers and chopped garlic in a coated pan with about 50 g olive oil for 10 minutes.
- Add the diced tomatoes and tomato paste and continue to steam for 5 minutes.
- Add cooked ingredients to the parmesan-basil mixture in the blender.
- Add pine nuts, s alt, pepper, sugar, chili and the remaining oil.
- Mix everything until desired consistency.
- Pour into small glasses and cover with olive oil.
- Seal tightly and store in the refrigerator until ready to use.
Tip
You should never eat eggplants raw because they contain mildly toxic solanine, which can cause gastrointestinal problems. Heating reduces the amount of the ingredient and the vegetables are then well tolerated.
